SALTED CARAMEL COFFEE COCKTAIL
Provided by Amanda Formaro
Number Of Ingredients 5
Steps:
- Prepare your coffee however you'd like. Each cocktail only needs a measured cup.
- In your serving glass, pour in your coffee and top with the Kahlua.
- If a more pronounced salted caramel flavor is desired, stir a teaspoon of caramel sauce into the hot coffee to dissolve.
- Spiral on some whipped cream and drizzle caramel sauce overtop.
- If desired, sprinkle some large flaked sea salt overtop to really bring out that Salted Caramel flavor.
FROZEN CARAMEL COFFEE
Who knew caramel syrup, milk, and Gevalia® Cold Brew Concentrate could blend together with ice to make such a delicious summer or anytime beverage?
Provided by Paula
Categories Drinks Recipes Coffee Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 7
Steps:
- Place cold brew concentrate, milk, 2 tablespoons caramel ice cream syrup, and sugar in blender; blend until mixed, 5 to 10 seconds. Add ice cubes and blend well, about 5 seconds. Pour into a glass.
- Serve topped with whipped topping and a drizzle of caramel syrup.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 52.6 g, Cholesterol 12.7 mg, Fat 5.1 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 3.3 g, Sodium 271 mg, Sugar 14.6 g
CHOCOLATE-CARAMEL RUM COFFEE
This decadent coffee drink can stand alone as a final course or as a delightful complement to any chocolate or caramel dessert. Our family loves it after a special dinner or just for sipping in front of the fireplace. -Joyce Conway, Westerville, Ohio
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the milk, rum, syrups and brown sugar. Cook over medium heat until hot (do not boil). Stir in coffee and liqueur., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in liqueur until combined., Pour coffee mixture into mugs. Garnish with a dollop of coffee whipped cream and, if desired, espresso powder.
Nutrition Facts : Calories 437 calories, Fat 16g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 166mg sodium, Carbohydrate 50g carbohydrate (43g sugars, Fiber 0 fiber), Protein 7g protein.
CARAMEL CREME COCKTAIL
I prefer it over a scoop of vanilla ice cream but my daughter prefers it over ice cubes. You decide how creamy you'd like this mild cocktail. If you prefer it creamier, substitute light cream for the milk.
Provided by Deb C
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Place vanilla ice cream in a cocktail glass. Stir club soda, caramel Irish creme, vodka, and milk together in a shaker and pour over ice cream.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 11.2 g, Cholesterol 14.8 mg, Fat 4.3 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 33.3 mg, Sugar 2.9 g
ICED CARAMEL COFFEE
I like to make up a batch of this early in the day so I know it will be well chilled when the afternoon heat rolls in. The whipped cream is optional, but - as always - a delicious touch. If you like making cold coffee drinks, do get in the habit of making coffee ice cubes since they won't dilute your drink. This tastes great made with Cinnamon Viennese coffee - in which case you can skip the cinnamon garnish. But any type coffee will do nicely. Time includes chilling.
Provided by Annacia
Categories Beverages
Time 2h
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- While the coffee is still hot, pour it into your measuring cup and add the caramel sauce (Hint, you needn't actually measure the sauce in a separate cup if you're using a 2-cup measure for the coffee. Just pour in the sauce until the coffee rises to the 1 3/4 cup mark0.
- Add the sugar, too, then stir until both the sugar and caramel sauce have dissolved. Transfer to the refrigerator and chill until cold (You can hasten the process by using the freezer, but don't let it freeze.).
- When you're ready to serve, divide the coffee between 2 tall chilled glasses filled with coffee ice cubes.
- Add milk or half-and-half to each glass, to taste.
- Top with whipped cream, if desired, then garnish with cinnamon if you're using it. Finally, drizzle a little additional caramel sauce over the top as well.
- Serve.
CARAMEL COFFEE COCKTAIL
Steps:
- Add 1 shot of rum and 2 tablespoons of Caramel Sauce to bottom of 4 heatproof glass mugs. Divide the coffee evenly between the mugs and top with a large dollop of whipped cream.
- In a medium saucepot combine sugar, 3 tablespoons water, and lemon juice. Heat over medium-high heat. When sugar turns amber in color carefully and slowly whisk in heavy cream. Remove from heat and let cool. Place in airtight container and store in refrigerator for up to 3 weeks.
- In a small bowl whisk together 2 tablespoons water with the cornstarch. In a small pot over medium heat reserved peach juice, cornstarch mixture, brown sugar and salt. Once the sauce thickens, about 5 minutes, stir in the chopped peaches.
- In a chilled mixing bowl whip heavy cream with confectioners' sugar until soft peaks form. Use 1 cup for mug pies, and reserve the rest for another use.
- Begin assembling peach pies by in clear glass mugs. Place a layer of graham crackers at the bottom, then a big spoonful of the peach pie filling. Sprinkle with another layer of graham crackers. Top with a scoop of vanilla ice cream, then another layer of graham crackers followed by a dollop of whipped cream.
COFFEE-CARAMEL SAUCE
Categories Sauce Coffee Milk/Cream Dairy Dessert Christmas Vegetarian Quick & Easy Edible Gift Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 3/4 cups (enough for two 8-ounce jars)
Number Of Ingredients 6
Steps:
- Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves. Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids. (Sauce can be prepared 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)
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- Raspberry Caramel Macchiato. Simply buy your caramel macchiato, and switch up your vanilla syrup with raspberry syrup. The syrup switch will give a whole new flavor to the brew.
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